Matangi Lamb Racks with Sorrell Butter

A dish that shouts “spring growth” tender, juicy lamb on its bones, new potatoes, spring greens and sorrel. Robust garden sorrel adds depth and hints of lemon to a dish that is all freshness and lightness.

Allow two three lamb cutlets per person or if your family or friends have a larger appetite then allow four cutlets. Any leftovers eaten cold the next day are a gem.

Method

Make the dressing, put all the ingredients in a clean screw-top jar and shake well. Taste for seasoning then set aside.

For the spring salad, gently boil the new potatoes in lightly salted boiling water until just tender. Drain and transfer to a bowl. (Cut potatoes in half, if wished). Spoon over a little of the dressing while they are still hot and toss to coat all the potatoes in dressing. Set aside to cool to room temperature.

Make the sorrel butter, chop the leaves and put in a bowl with the lemon zest and the butter. Season with a dash of black pepper and mix until well combined. 

Heat the oven to 200°C. Put an oven tray in to heat.

Heat a large frying pan or hot plate until hot. Brown the lamb, starting with the fat layer, on all sides, five minutes in total. Remove the hot oven tray and put in the lamb. Spread with the sorrel butter, then return to the oven and cook for 15 minutes for pink, juicy lamb. Cooking time does depend on the weight of your lamb.

Remove from the oven, lightly salt the lamb then cover loosely with compostable foil and a clean tea towel and leave to rest for 10-15 minutes. 

Using your sharpest knife, cut the lamb into portions of one or two cutlets, cutting through the meat where the bones have been chined. 

Serve lamb with the spring salad and creamy dressing.

Tips
* No sorrel then use spinach leaves.
* If you are at all concerned about the sorrel butter melting and burning in the oven tray, put a piece of baking paper under the lamb.
* Add some grilled or steamed asparagus to the salad.Or you could serve the potatoes separately. Reserve some of the sorrel butter and toss it through the hot potatoes.